Macaroni and Cheese

Now I am usually a serious fan of the 'purple box' mac and cheese, but this homemade recipie might turn me off boxed stuff forever. It's from America's test kitchen and for once I pretty much followed the recipie.

1 lb elbow macaroni
4Tbs butter
5Tbs Flour
3 12oz can evaporated milk
2 tsp hot pepper sauce
1 tsp dry mustard
8 oz extra sharp cheddar (about 2 cups)
5 oz jack cheese (about 1 1/4 cups)
2 oz deli american cheese
bread crumbs
chicken, brocolli, green onions

1. cook pasta al dente, around 6 min, drain, cool and reserve 1/2 cup of the cooking water.
2. Melt the butter and add flour to make a roux cooking until light brown, stirring constantly. Add the evaporated milk, hot sauce, mustard and keep stirring and bring to a simmer until it feels like it is starting to thicken. remove from heat and stir in teh cheese and 1/2 cup pasta water until melted.
3. combine pasta and cheese in a large bowl, adding chicken and veggies as desired.
4. pour into an ungreased 9 x 13 pan and top with bread crumbs if desired. Cook 20-25 min at 350 or until bubbling around edges and golden in the middle.

Delicious!